PLUM CHUTNEY
Steps:
- Sterilize four 8-ounce Mason-type jars.
- Quarter and pit plums and cut into 1/4-inch pieces. In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat. Lower heat and simmer mixture, stirring occasionally, 15 minutes. Pour chutney into jars. Wipe rims with a dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep kettle. Cover jars with hot water by 2 inches and boil, covered, 5 minutes. Transfer jars with tongs to a rack and cool completely. Store chutney in a cool, dark place.
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jack tenor
[email protected]I don't have any of the ingredients for this recipe.
Nobert Adaku
[email protected]This recipe is too complicated for me.
Justin Peirce
[email protected]I'm allergic to plums. :(
Chibueze Wisdom A
[email protected]I'm not a big fan of plums, but this chutney sounds delicious.
Ripon Alom
[email protected]This recipe looks amazing. I'm going to make it this weekend.
Arbind Yadav
[email protected]I can't wait to try this recipe!
Mustafa Anwari
[email protected]This is the best plum chutney I've ever had.
Evelynn Jacobs
[email protected]This chutney is so versatile! I've used it on chicken, fish, and even grilled vegetables.
MINAK MIA
[email protected]I love the addition of ginger and cinnamon to this chutney. It gives it a really unique flavor.
Saidul Miah
[email protected]This is a great recipe for beginners. It's easy to follow and the chutney turns out delicious.
Jibran Abid
[email protected]I've made this chutney several times now, and it's always a crowd-pleaser. It's the perfect addition to a cheese plate or charcuterie board.
Kind Blessed
[email protected]This plum chutney is fantastic! I used it as a glaze for grilled chicken, and it was a huge hit. The chutney has a great balance of sweet and tangy, and it really complemented the chicken.